This was my first attempt at making jam. I didn’t can it, I just used some freezer jars, and made a small batch.
The jam turned out pretty good. It doesn’t quite have the same texture of regular jam, but it wasn’t a bad substitute.
Ingredients:
4 cups whole strawberries
1 medium apple
1/4 cup water
1/2 – 3/4 cup honey
2 tsp lemon juice
Preparation:
- Place Strawberries and water in large pot
- Peel and cut up apple into very small pieces
- Add apple to strawberries
- Cook over medium heat until strawberries and apples break down and start to bubble – stirring constantly
- Reduce heat to medium low
- Add honey and lemon juice
- Simmer for 30 – 60 minutes to reduce liquid – stir occasionally
- If desired use an immersion blend to blend berries for a few seconds
- Remove from heat
- Pour into freezer jars
- Allow to cool for at least 30 minutes before placing in freezer or refrigerator
- Freeze or refrigerate for several hours or overnight before serving
- If freezing – allow to thaw for a couple hours before serving
This recipe being shared on Slightly Indulgent Tuesday
Founder at Happy Gut For Life
Sherry is a Certificed Holistic Gut Practioner, author, and recipe creator. Sherry started the Specific Carbohydrate Diet in 2000 and has been creating delicious, grain and gluten-free recipes ever since. She is the author of the Don't Skip Dessert SCD cookbooks.
Latest posts by Sherry Lipp (see all)
- Festive Cranberry Curd Tarts (SCD, GAPS, Paleo-Friendly) - December 17, 2024
- How to Make Perfectly Crunchy Vanilla Almond Flour Snack Cookies - November 30, 2024
- Creamy Yogurt Queso: A Flavorful SCD-Friendly Dip for All Occasions - September 1, 2024
This looks wonderful! I would love you to link this up to our recipe linky at Katies Language Cafe! ~~Katie http://www.katieslanguagecafe.com/2012/10/french-cuisine-fridays-recipe-link-up-4.html
Very interesting subject, thank you for putting up”’
free paleo recipes
Apples and lemons have pectin in it. That’s where the pectin comes from in jam. You can make preserves without pectin by using gelatin.
I haven’t tried that yet, but I do plan to. For SCD apples and lemons are allowed. It just means we aren’t adding pectin on its own.
Pectin is pectin. When you are eating apples and lemons, you are eating pectin. When in doubt, always read what Elaine Gottschall had to say. She made her jams with strawberries, raspberries, peaches, apricots, black currants, or a combination of these. Then she added honey (1/2 cup for each quart of fruit). She did not use apples or lemons.